Spain is the next France, announces "The New York Times Magazine". And "Wine Spectator" declares: "Spain is setting the pace in Europe today when it comes to wine and food." Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adria and Juan Marl Azrak (see Adria's Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouth- watering array of premium olive oils, wines, cheeses, and other foods. "The New Spanish Table" delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colourful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between.

Author Biography

Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times. In her latest tour de force, The New Spanish Table, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality. In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning Please to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes, and Fiesta! A Celebration of Latin Hospitality, which won Anya her second Beard award. When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City.